Sangria Cranberry Sauce

From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice. In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries with their syrup, wine, and sugar; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 15 minutes longer or until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices. Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.